Homemade Sausage Making

When I made fresh Italian sausage, I remember a comment about using a minimum of 1.5% salt. Was this a safety thing or a rule of thimb for flavor? I just made fresh brats and multipled wrong using .15% instead of 1.5%. Any harm if refregerated overnight then vacuum packed and frozen?

For fresh, its more of a flavor thing but it could also effect your bind.

Ok thanks. They dont taste great. Very bland. I am hoping they flavor up in the refrigerator overnight. Thanks