sausage in puff pastry

I've made this twice and it was a hit both times. The recipe is in Ina Garten's The Barefoot Contessa Cookbook. I did change it ever so slightly. Instead of using lamb sausage I used italian chicken sausage (mild). Because those sausages tend to be fatter, I sliced them in halve lengthwise before rolling in the puff pastry. Here is the link to the original..... It is super-easy and totally yummy. And yes, both times I made it ahead, refrigerated wrapped in plastic wrap and then baked when I got to my destination.....