Fermentation is a necessary process. You can probably ferment in your kegerator, unplugged. I've also fermented in the oven with the light on or in a tupperware box on the floor of my living room.
60-65 is on the high side for nominal drying temps but it might work. In fact you might get slow fermentation at that temperature without a rapid fermentation up front.
Starter cultures and mold cultures are not strictly necessary but best practices are to use them. Since you're dealing with potentially toxic and even deadly microorganisms you want to use a variety of safety measures to allow beneficial microorganisms to outcompete and make the sausages safer.
Fermentation lowers the PH of the sausages by producing lactic acid. This is facilitated by the addition of a starter culture. Acid makes it more difficult for pathogenic bacteria within the sausage to grow. This process also speeds drying I believe.
A mold culture will let you get off on the right foot. It's likely that mold will grow on your drying meat, so you want add beneficial mold to eliminate the possibility that the species that takes hold is a pathogenic one.
You also make sausages safer by adding nitrate or nitrite cure, by adding salt, and by lowering the water activity of the meat to a level where there is not enough available water to support outgrowth of these organisms.
So strictly speaking, yes, you can make sausages without cultures. I would recommend against it. Redundancy never hurt anybody.
