Place the smoked pork hock, water, and dried kidney beans in a Dutch oven.

Bring the water to a boil.

Add the hot pepper sauce, Worcestershire sauce, chopped celery, chopped onion, chopped green pepper, minced garlic, and mixed pickling spices (tied in cheesecloth).

Stir well when boiling, then cover the pot and reduce heat to a simmer.

Cook until the beans are very well done, at least 2 hours, but no more than 3 hours.

Uncover and stir the beans occasionally, adding a little more water if needed.

Do not add salt to these beans.

Near the end of cooking time, remove the pork hock and let it cool.

Continue simmering the beans, mashing a cupful or so to create a creamy texture.

Strip the meat from the hock and return it to the pot, along with the thinly sliced smoked sausage.

Continue to cook for approximately 15 minutes.

Remove the spice bag.

Serve over cooked rice.