How soon can i make up a "fattie" and ABT's

I have a comp coming up on the 8th & 9th of April and i was going to go ahead and make up the "fattie" and the ABT's ahead of time and was wondering how far in advance can/should i make them up. I was thinking about doing them this weekend and leave them in the fridge till leaving for the comp on friday the 8th. Maybe it would be better the leave the ABT's off till a day or 2 before the comp. Any thoughts

the sausage has not been frozen but has a date that is well past the competition