Precook or raw when chilling meat? I currently have an unopened package of raw sausages in the fridge (with several days left before expiration).

I also have a recipe to use all of the sausages, but due to the other ingredients in the recipe (mostly pasta) I know I can't cook it all at once (due to pot size, mostly).  So I will have to make half of it at a time.

Is it better to pre-cook all the sausages and put half back in the fridge for a couple days until the second batch, or leave them raw?  And should I leave them in the original (now opened) packaging (if raw; I know I shouldn't do that if cooked) or transfer them to another container (which can be sealed)?
Either way should be ok for a couple of days.

Either keep them raw and cook them in a couple of days, or cook them now and re-heat them in a couple of days.