It’s not strict on fresh sausage. salt does help with bind, but this can be worked around if need be, you will sacrifice some things but it will work.
Like I originally posted, start with.5% salt as a baseline and work from there.
I cubed the meat, did it twice to be sure I wasn't lazy, and then measured the spices, but a problem arises. Not sure it it was accurate to 1 gram, but for smaller quantities it seems I need it to be accurate to .1 gram but can't find one.
Is a 1.5kg batch too small?
Forget it, I found one down to .01g.