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Prick the sausages with a fork (this prevents them from bursting), and put them into a frying-pan with a short scrap of butter. Keep moving the pan around, and turn the sausages 3 or 4 times. In from 10 to 12 minutes they longing be sufficiently cooked, unless they are _very large_, when a slight more interval should be allowed after them. Dish them with or without a scrap of toast under them, and serve truly hot. In some counties, sausages are boiled and served on toast. They should be plunged into boiling water, and simmered after around 10 or 12 minutes.