1 lb. dry red beans, soaked overnight
1/2 lb. salt pork
1 (8 oz.) can tomato sauce
1 tbsp. garlic salt
1 1/2 tsp. Tabasco
4 c. chopped onion
1/4 tsp. oregano
1 tsp. hot red pepper
1 1/2 tbsp. Worcestershire
2 lbs. Eckridge type sausage

Cook until beans are tender. Add sausage. Cook another 30 minutes. Serve over rice.