Sautee onion, pepper, celery, salt and pepper in the pot with oil (or bacon grease). Cook, stirring frequently, until the onions and celery are semi-translucent and the peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly.
Add bay leaves, thyme, hot sauce, stock, Worchestershire Sauce, oregano, paprika, and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil. Decrease the heat to maintain a simmer, cover and cook for 2 ½ hours, stirring every 30 minutes.
In separate skillet brown sausage while beans are cooking. Deglaze the pan with liquid from the bean pot (or ¼ cup water, then add deglazing liquid back to the pot along with sausage and cayenne pepper.
Increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher at this time.
Add butter prior to serving.