Brown the sausages in a large frying pan then place in a casserole dish.
Add all the onion, leek, potatoes, carrots and garlic to the same frying pan and get a little colour on them. Once browned add to the casserole dish.
Deglaze the frying pan with a little stock then also add to the casserole dish.
Season well with salt, pepper and bay leaves then pour over remaining chicken stock and place in the oven with a lid on for 1 hour and 15 minutes.
Take out the casserole and turn the oven up to 200 degrees C. Add the dumplings then put back in the oven and cook for a further 30 minutes with the lid on. After 30 minutes remove the lid turn the oven up to 220 degrees C and cook for 10 to 15 minutes so you get some colour on the dumplings that have risen to the top.
Parsley Dumplings: In a large bowl sift in plain flour, baking powder and salt. Add the parsley and make a well in the centre of the dry mix and gradually add some milk until the mixture forms into a dough consistency. This mixture will make around 14 to 16 teaspoon sized dumplings. Roll out the dumplings in your hands with a little flour to avoid sticking.