1) Peel and chop the onion and garlic. Add both to a large pan with the butter and place it over medium heat. 2) Let the onion and garlic sweat for 5 minutes. Then add the chopped potatoes, bay leaves and thyme and stir well. Cook for another 5 minutes. 3) In the meantime peel and slice the carrots. Peel the turnip. Dice it into bite-size pieces. Slice the leek in half lengthwise. Rinse it well to remove any sand. Add the vegetables to the potatoes and onion. Also add the mustard and chicken stock and season with pepper and salt. 4) Stir all the ingredients well and cover the pan with a lid. Cook the hutsepot for about 20 to 25 minutes or until all the vegetables and potatoes are tender. Stir regularly. Add extra water if necessary. In the meantime pan fry the sausages in a little oil or butter until golden brown and cooked through. Keep warm. 5) Once the potatoes start to fall apart, stir and turn it all into a mushy and chunky vegetable stew. Check the seasoning and add extra pepper, salt or mustard to taste. 6) Scoop the hutsepot onto deep plates and top with the sausage. Serve hot with an extra dollop of mustard if you like.