Pre-heat the oven to 180°C.
Combine the boiling water and ham stock cube, whisking well until dissolved. Add the mustard to the stock and stir well. Set to one side.
Arrange the new potatoes in a terracotta baking dish. Add the sausage and pour over the stock. Cover with aluminium foil and bake for 40-45 minutes until the potato is soft. Remove from the oven and season generously.
Garnish with the parsley leaves before serving.
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