Well I would suggest its also down to the type of kitchen you work in Eddie!
I can assure you I cooked more than a 'few' sausages each day, I would also suggest that if you are cooking 10 kilos they are the 'catering' sausages which probably improve in flavour and texture for being cooked in an oven.
You would not want to ruin top quality butchers sausages by baking them en masse in a 'hot' oven!
Not being funny but you wouldn't get far in a cold oven!