Chop the onion.

Heat vegetable oil in a 3-quart sauce- or soup-pot.

Saute chopped onions in oil and set aside.

Sort peas carefully to remove stones and dirt.

Rinse peas well.

Dump peas in pot with onion.

Peel half the garlic cloves.

Add half the garlic cloves to pot.

Add ham hocks, bay leaves, chopped parsley, cayenne pepper, Tabasco sauce and black pepper to the pot.

Cover with water.

Cook on high until just boiling, then turn down heat to low to simmer.

Add HOT water as necessary to keep peas covered.

Stir occasionally.

Cut smoked sausage into 3/4-inch slices.

Cut slices in quarters.

After peas have simmered for about 1-1/2 hours, remove ham hocks and set aside to cool.

Add sausage and remaining garlic to pot.

When ham hocks have cooled enough to handle, remove skin and discard.

Remove meat from bones and gristle from meat.

Shred meat and return to pot.

Return large bones to pot.

Cook on low for another hour or until peas melt in your mouth, keeping them covered with water and stirring as needed to prevent sticking.

Peas should be like a bean soup with plenty of liquid, or you can smash up a few peas to create a smooth, thick consistence.

Carefully salt to taste.

Remove bay leaves and bones.

Serve with a dash of vinegar (malt, if possible) and steamed white rice (to cool the palate -- optional).