The outside was “glistening” but the sausage itself was what I would say perfect. Moist but zero excess.
I feel that in the absence of a functioning and controllable smokehouse this is Avery viable option!
It may have been that you had a very good quality emulsion or additives that helped to bind all the available water in the mix.
Under less than optimum conditions, I could see where not having any external drying could lead to a less than ideal outcome.