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Reheating a sausage fatty?

Experts and wizards, please help me out here. I am planning a weekend trip out of town and want to make a bacon wrapped sausage fatty to the final destination. Can I cook it the night before, then throw it in the fridge until I head up the next afternoon? I would likely be making it on Thursday night, and eating in on Friday night. Can I reheat in the oven, then broil quickly to crisp up the bacon? Any suggestions here would be awesome!
Denver, CO