The Oxford sausage is an old English banger
From a recipe handed down since the year 1826, the Oxford is made from equal measures of fatty pork, veal, and suet. The sausage mix is bound with bread, and is seasoned with lemon juice, nutmeg, sage, pepper, salt, thyme, savory, and majoram.
The Oxford is a skinless sausage, and is fried or grilled.
research sources include Recipe Cottage and Google