Beef & Bacon Chilli Loaded Sausages in Brioche Buns

Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and bacon lardons. Cook until browned, 5-6 mins.
Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. The mince is cooked when no longer pink in the middle. Cook the bacon thoroughly.

Stir the chipotle paste into the pan (add less if you'd prefer things milder) and cook for 30 secs.
Pour in the red wine jus, passata, sugar and water for the beef (see ingredients for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 8-10 mins.

While the chilli simmers, combine the burger sauce with a pinch of salt and pepper in a bowl. Add the coleslaw mix and toss to coat.
Slice the buns through the middle (but not all the way through). Grate the cheese.

When the sausages and chilli are ready, remove the sausages from the oven and preheat your grill to high (move the potatoes down to the bottom shelf). IMPORTANT: The sausages are cooked when no longer pink in the middle.
Put the sausages into the buns and place back onto the baking tray. Carefully spoon the chilli into each bun, then sprinkle over the cheese.
Grill until golden and bubbling, 3-4 mins.