Push the meat of the sausages out of the skins and place into a bowl.
Sausage skins can be discarded.
Roll sausage meat into meatballs - should make about 12 small meatballs.
Heat oil in a large pan and fry the onion and garlic until soft then add the meatballs and fry until well browned all over.
Add the KNORR Chicken Stock Pot together with the water and allow to simmer for 5 minutes then stir in the cream cheese, mustard and parsley and allow to simmer for a further 5 minutes, stirring to combine the sauce.
Toss the sauce and meatballs with cooked spaghetti and serve.