I went through a 19 week meat processing course in Alberta (back in '99) and we made some of the best smokies I have ever tasted. I wish I had paid closer attention to the ingredients...it might not have helped much though, we used the college's own proprietary "ham cure" as a salt/sugar/cure component. I know that there was some garlic and onion flavour in it as well as white pepper. If it had mustard it was definitely ground and not whole seed. The meat block was a pork/beef mix although a local grocery brought surplus frozen pork trim to us and we made an economy smokie for them. Only a portion of the meat block was emulsified in the cutter. The rest was just a fine grind.
What I see here in the stores are sometimes referred to as "Bavarian Smokies". I am not too sure if that helps anyone. I too would like a recipe.
These guys might have a smokie mix if you are willing to cheat. They do mail order out of Edmonton.
https://www.halfordsmailorder.com/eSource/ecom/eSource/items/1-S1-lV1BS.aspx
This is where I purchased my "cheat" smokie mix. It was good. Normally a commercial supplier but they do have a storefront in Winnipeg and will sell to walk-ins. That won't help you much where you are!
http://www.canadacompound.com/