Although over night blooming is not necessary, blooming is something that adds to your smoked sausage. It gives it the time to cool off and for everything to settle. It is like cold smoking cheese, you need to let it rest on the counter to let the moisture stop. The secret to smoking meats is not to rush it. I been smoking meats now for 30 plus years and I am still learning technics.
One of the fellows who developed this recipe blooms a whole lot of kielbasa and he showed me how it is done.
Don't skip the small steps, the end product will be amazing