1 - 1) Peel and chop the onion and garlic.

2 - Add both to a large pan with the butter and place it over medium heat.

3 - 2) Let the onion and garlic sweat for 5 minutes.

4 - Then add the chopped potatoes, bay leaves and thyme and stir well.

5 - Cook for another 5 minutes.

6 - 3) In the meantime peel and slice the carrots.

7 - Peel the turnip.

8 - Dice it into bite-size pieces.

9 - Slice the leek in half lengthwise.

10 - Rinse it well to remove any sand.

11 - Add the vegetables to the potatoes and onion.

12 - Also add the mustard and chicken stock and season with pepper and salt.

13 - 4) Stir all the ingredients well and cover the pan with a lid.

14 - Cook the hutsepot for about 20 to 25 minutes or until all the vegetables and potatoes are tender.

15 - Stir regularly.

16 - Add extra water if necessary.

17 - In the meantime pan fry the sausages in a little oil or butter until golden brown and cooked through.

18 - Keep warm.

19 - 5) Once the potatoes start to fall apart, stir and turn it all into a mushy and chunky vegetable stew.

20 - Check the seasoning and add extra pepper, salt or mustard to taste.

21 - 6) Scoop the hutsepot onto deep plates and top with the sausage.

22 - Serve hot with an extra dollop of mustard if you like.