That's what I'm talking about. I wish I had a photo but a sausage shop north of me makes a holiday sausage in 3" casings they call Yakwurst, and it's an all pork product comprised of some cured and smoked meats. It has a similar structure as your's. I think it's made as more of an appetizer tray item (like summer sausage) but it's pretty tasty when fried for breakfast.
My thoughts are to engineer a low salt bologna that is loaded with flavors. I like cracked pepper so that may lean toward a German bologna, and I'll start with one 3# chub pork/beef, with some cubes of meat.