I think that it is the method which makes them dryer. I just made a another batch using the simmering method and the sausages are really much moister. I will certainly try the foil method once again.Hmm, there is a fair amount of liquid in the recipe I use. A cup of veggie broth, I believe, plus some soy sauce, for four links. I think that helps, though they aren't super moist, but I actually like the texture and whatnot. I thought they might be rubbery, but they aren't.