I preferred non smoked. I used to make it with just pork, garlic, marjoram, and casing from somewhere online in PA.
The only time I prefer smoked is when you thinly slice it all up and boil it in some sauerkraut with a little caraway seed added.
Put the sausage slices in a pot, add a few dashes of caraway seed, dump a can or bag of sauerkraut on top, bring to a boil until the sausage floats to the top. Stir.
Let cool for a few hours, even overnight in the fridge.
When you reheat- the sausage will have absorbed some of the flavor. But the cooling down procedure amplifies it.