What kind of spices are used to produce smoked sausage?

Seasonings vary according to the cuisine producing the sausage. Black pepper is almost universal; in fact, the simplest fresh Italian sausages contain nothing but pork, salt, and pepper (Italian sausages made in the United States almost always add fennel seeds and red pepper). Garlic is a key ingredient in sausages of many countries, including Germany, Hungary, France, Poland, Portugal, Spain, and the United States. Chili pepper, in forms ranging from dried flakes to cayenne to paprika, appears in sausages around the world (although its use in sausages is limited in northern cuisines that typically avoid hot pepper). Fresh breakfast-type sausages usually contain sage, and often majoram. Cloves, cinnamon, and nutmeg are sometimes used, especially in black (blood) sausages. Chinese sweet sausages are flavored with sugar, soy sauce and five spice powder (a mixture usually consisting of ground cassia, cloves, fennel seeds, star anise, and Szechuan pepper).