Paul Hollywood: "They don't look too bad. You probably put a little bit too much filling in. So as the meat is cooking, it's opening up, releasing moisture and then pushing it out. Which is why it opens up."

Prue Leith: "You've literally got a whole sausage in there. It's delaminated itself."

Paul Hollywood: "It's been rushed a little bit. The layers haven't really joined together. But having said that, you've nearly there."

Prue Leith: "The sausage is a bit thick, but I must say, I love the flavor of the sausage."