No sticks, bologna, SS and these types of smoked sausages do not need to be ice water submerged. This just rapidly slows the cooking of the meat and reduces shriveling.
Its mostly personal preference. The paper bag i have done for years which my Amish friend taught me. This pulls moisture and any oily residue from the meat. Wrapping in non waxed butcher paper will do the same.
Blooming is just a fancy way of saying cooling at room temp.
Did you also know that SOME of the BIG GUY sausage maker companies spray water down onto the sticks. The water is mixed with liquid smoke and salt.