Biscuit Do you have any pics you could post of this too juicy sausage? I am wondering if perhaps you really did just get a pork butt that had somewhere north of 40% fat? Only thing I can think of. As I am sure you see from the other comments on here we don’t get too many people looking for a way to make a less juicy brat. One thing you could do, if you find this problem again, is to use either carrot fiber or super bind. Both are moisture retainers and they might suck up some of that juice so it is not as “runny”? The super bind will work particularly well as it is a combo of carrot fiber and potato starch, which will form a gel at 130° when the meat really starts to expel moisture.
Now, I should say those “might” work, as I have never used them for that purpose, but it does stand to reason that this would work.