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1
Place the smoked hock, water and kidney beans in Dutch oven. Bring the water to a boil and add the hot pepper sauce, Worcestershire sauce, celery, onion, green pepper, garlic and mixed pickling spices (tied in cheesecloth).
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2
When boiling, stir well, then cover pot and reduce heat to simmering.
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3
Cook until the beans are very well done, at least 2 hours, but no more than 3 hours.
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4
Uncover and stir the beans occasionally and add a little more water.
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5
Add no salt to these beans.
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6
Near end of cooking time, remove pork hock and cool.
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7
Continue simmering the beans, mashing a cupful or so, to get the creamy texture.
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8
Strip off the meat from the hock and return to pot, along with the sliced sausage.
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9
Continue to cook approximately 15 minutes.
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10
Remove spice bag.
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11
Serve over cooked rice.
