Linda Pool When you say moisture effect, I assume you are asking how to keep it moist? You can add some water to fresh brats to help mix all the seasoning into the meat evenly but I wouldn’t add a lot, the fat content and the water in the meat should be enough to keep it feeling nice and moist. If you are having an issue where your fresh sausage is coming out dry then I would guess your issue would be either with your initial meat block (not enough fat) or your cooking process.
Having said all of that, you can use carrot fiber in fresh sausage (I have done it in the past as a test) but it shouldn’t really be necessary. If you are wanting to add something from the binder category then Carrot Fiber is the correct one as it is really a moisture enhancer more than anything else!
Hope this helped, let us know if we missed the point of your question?