Not a liquid problem it's a fat problem. Liquid evaporates when cooking, fat renders into the meat and keeps it moist.
When I do chicken sausages, and I do a bunch, I take all the skin off (thighs). I do not scrap the fat off the meat, but I do scrap the back side of the skin and add that to the grind.
Now how about this. I save the skin to Schmaltz. I like to call it chicken butter. If you add a tablespoon or so back into the meat mixture it will add enough fat back in
If you haven't baked rolls, cookies, bread with schmaltz, then you're missing out!
