I made a 10lb batch of fresh polish sausage. Ground up pork shoulder. When cooked the sausage was dry and crumbly. Used the correct amount of seasoning. Did use cure even though it was fresh. Wondering what I did wrong?

Jonathon I left them fresh and just cooked like a normal brat. 350 on the grill. I did use cure. And I used polish seasoning. I am curious why the fat would render out?

Jonathon no other additives. I ground using the biggest plate then after seasoning was mixed used a smaller plate. Then stuffed into casings. Meat wasn’t real cold but I put it in the freezer between each grinding and stuffing. I do not have any pictures but when the sausages are cut into they just fall apart. No bond what so ever.