In a large stockpot, combine the beans, ham hocks, beer, vegetables, herbs, seasonings, and salt pork. Add one gallon of water to the pot (add more if the water does not cover the ingredients by at least 2 inches) and bring the water to a boil. Reduce the heat to a simmer and cook for 3 hours or until the beans are soft.
In a frying pan, brown the sausage and add to the finished red beans.
If you want a creamier texture, scoop out some of the beans using a slotted spoon, mash them, and return them to the pot. Cook the bean mixture for an additional 15 minutes and serve it over cooked white rice, heated, in shallow bowls.