Prick the sausages, and place them on a greased baking-sheet.
Bake until they are nicely browned.
Serve on toast, with gravy in a sauceboat.
If liked, the toast can be soaked in the fat that runs from the sausages.
Oxford Sausages.
Remove the sausage-meat from the skins, and place it in little rough heaps on a greased baking-sheet.
Bake in a quick oven until browned.
Serve on toast.