Preheat oven to 400 degrees.
Separate puff pastry shells and arrange on ungreased baking sheet. Bake according to instructions on package. I reduced oven temp to 400 (package suggests 425 degrees) for even baking in my oven. Adjust your oven temp if necessary.
While pastry shells are baking, prepare Smoked Beef Sausage (or turkey sausage)).
Place whole sausage links (2 per package) in the saucepan. Cover sausage with water. Bring to boil over medium heat. To reduce sodium content, boil for 2 minutes. Flip over and boil 2 additional minutes.
Drain and discard water. Pat sausage links dry with paper towels. Split in half
Wipe skillet dry with a thick towel. Drizzle 2 tablespoons of vegetable oil over pan. Warm over medium heat.
Fry split sausage links for about 3 minutes on each side until a light brown crust forms. Remove heat. Pat dry with paper towels. Chop into small pieces that will fit into the pastry cups. Set aside.
Remove pastry shells from oven. Allow to cool 5 minutes. Remove tops from pastry cups. If tops look thick on bottom, return tops to HOT oven for 5 minutes.
Stuff hallow shells with chopped smoked sausage.
Serve hot.
Drizzle each serving with honey (optional).