It seems that this spice and herbs reference will be pretty useful, at least to myself! Although I can't capture the interaction between spices mixtures, it will serve as a good starting point for creating new combinations.
This is a spice and herbs reference for cured sausage. This reference is of no use if you are making fresh sausages. The curing process greatly reduces the strength of the flavourings. If you were to use this reference to make fresh sausages then the end result would pack a much bigger punch than intended.
I shall updating and extending this table as I continue to experiment.
