I think that Joshua (have to trust a name like that) Is correct in suggesting fat to moisten it. I am a chef and butcher by trade and can say that the biggest mistake people make when making a sausage is to add too much filler and not the good stuff which in my opinion is liver, heart, lungs, kidney and any other part of the beast others wont touch.

I am also pleased to see folks making haggis out of wild game. That is awesome.

If you have meat question please ask.--Big Josh