Most forums have a common problem. Nobody wants to say "I don't have a clue", so they post something mostly irrelevant, but in the ballpark of an answer. The regular traditional flavoring and the "hot & spicy" have hints of licorice/anise,oregano and some rosemary in it..not a lot, but some. The founder of the original slaughterhouse and freezer plant that became Conecuh Quick Freeze was a WWII Vet that fought in the Italian campaigns and stayed during part of the occupation, until 1947. It's possible that he remembered some of the italian sausage flavorings using anise. My grandfather was a trial lawyer in conecuh/covington counties in the 60s and 70s, and was good friends with the Sessions family and represented them a couple of times. He would buy a lot of it just before christmas and gifted it to his contacts and lawyer friends in north alabama and georgia.
I have dissected some of the raw sausage and you can clearly see fairly large pieces of black peppercorns, so they probably aren't using fine grind pepper. They list sugar, and when you look at the uncooked sausage it doesn't have enough of the caramel color to make me think brown sugar..so it's probably white cane sugar. It has some garlic flavor in it - but I don't think a lot..and i have never tasted any onion in it. They are definitely using some liquid smoke in it. I've eaten a few pieces of it raw, and you can taste the liquid smoke.
I am going to make several 1lb batches, and play around with ratios of anise, coarse freshly ground black pepper, white sugar, karo white, garlic powder, morton tender quick, and cayenne powder. I have the 19mm sheep casing on order from midway. It looks like they are using a very coarse grind so i will use the coarse plate. I will start out cutting the shoulder into 1" cubes, and soaking them in brine with all those spices in it for a few days. There is just enough of a hint of italian in it to distinguish it from the other traditional hickory smoked sausages from that area of south alabama. The trick will be not overpowering it with the anise, rosemary and oregano