Maybe a 4 . *I* think it needs a binder of some sort like some gravy maybe? It was so dry & loose & crumbly. I figured the simmer time was to cook off the liquid so the crust wouldn't get soggy which is what happened. It tasted great, though. My mistake was i had bulk sausage not plain ground pork so the correct seasonings didn't come through. I should make 2 next time. heh heh. Made for Aussie Swap 11/12.