We were definitely in the German tradition, so salt, pepper, garlic salt (I think), mustard seed, something green that I'm forgetting exactly what it was (sage?). And of course, some sort of curing since the whole point is to make something you can eat later before freezers; we had modernized to Liquid Smoke, but my uncle still had an echte smokehouse that we used on rare occasions for actual smoked sausage. Never any apple, though. (Although now that I think about it, I don't think we cured the liver sausage; I think that was all cooked before it went into the casing.)