The cocktail party standard gets a major Franco-American upgrade with homemade sausages and puff pastry. The dough, a variation on a Southern-style biscuit dough, is rolled out and folded several times to ensure delicate layers. Leftover dough and scraps can be rolled out again and cut and baked into biscuits. The dough can also be made in advance and refrigerated for up to 2 days or frozen until ready to use. Chilling the meat overnight will allow the seasoning to penetrate all the way through and firm up the meat for easy grinding. If desired, you can brown the poached sausages in a lightly oiled skillet for 2 minutes (let cool before wrapping them in the dough).