TELEVISION chef Lesley Waters was in Teesside yesterday as part of a tour to taste the best sausages in Britain.

She visited Middlesbrough, Newcastle and Sunderland, to meet butchers.

Her visit was part of a five-day, 12-city challenge to try as many of the 400 varieties available, as part of British Sausage Appreciation Week.

She said: "We have always known that British sausages are satisfying, tasty and more-ish and it is obvious we love them so much.

"In the North-East, I have tried some fantastic sausages and I hope butchers in the area will make even more varieties."

Ms Waters started her day with a Thai chilli sausage followed by one made from the ingredients of a full English breakfast.

Stockton butchers Blackwells and Harry Meynall came up with varieties such as pork, cranberry and apple, and pork and chestnut.

Martin Blackwell, managing director of Blackwells, in High Street, Norton, said: "People have become very concerned about things that are mass-produced and they come to us for quality and choice.

"Once they have tried a few different varieties, they try something else and regularly come back to tell what they like and I try to remember what works. The main thing is the ingredients and we achieve a unique taste by using the freshest of ingredients, and by using local produce."