Louisianna Red Beans and Sausage

1 Tbl. bacon drippings, or vegetable oil
1 lb. smoked sausage, cut into 1/4" slices
1 medium onion, diced
2 cloves garlic, minced
1/4 cup dry red wine
1 lb. dry red kidney beans, sorted, rinsed and drained
2 bay leaves
2 Tbl. finely chopped fresh Italian parsley
1 Tbl. finely chopped fresh thyme
1 tsp. paprika
2 Tbl. sugar
Salt to taste
Freshly ground black pepper to taste
2 dashes Tabasco

In a large stock pot over medium-high heat, sauté sausage in bacon drippings or oil until slightly brown, about 8 minutes. Remove and set aside. Drain all but 1 Tbl. bacon grease from stock pot. Add onion and garlic to remaining fat and sauté until transparent stirring constantly. Return sausage to pot and add wine. Cook, stirring constantly, over medium-high heat for 1-2 minutes. Add beans, bay leaves, parsley, thyme, paprika, sugar, salt, pepper, Tabasco, and enough water to cover the beans. Cook over medium-high heat until mixture begins to boil, and reduce to a simmer. Cover for 3 hours or until beans are very tender, adding more water as necessary during cooking. Remove bay leaves and serve over rice.