About
Gather everyone together for a friendly neighborhood baseball game and for a cookout to celebrate the warm weather! 'Tis the season! And if you want a truly successful summertime shindig, you need to whip up some of these Backfield Brat Sliders! On each pillowy roll is a delicious pile of savory, spicy, bratwurst and crispy bacon, complete with plenty of cream cheese flavor! A few crunchy, cheesy chips add a contrasting texture that makes these sandwiches truly delectable! These Backfield Brat Sliders are a home run!
Ingredients
- 5 thick-sliced bacon strips, chopped
- 1 pound bratwurst links, casings removed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 (8-ounce) package cream cheese, cubed
- 1 cup dark beer or nonalcoholic beer
- 1 tablespoon Dijon mustard
- 1/4 teaspoon pepper
- 16 dinner rolls, split and toasted
- 2 cups cheddar and sour cream potato chips, crushed
Directions
Step 1 -In a large cast-iron or similar heavy skillet, cook the bacon over medium heat until crisp, about 7 minutes.
Step 2 -Transfer the bacon to paper towels to drain using a slotted spoon.
Step 3 -Drain the skillet, reserving the drippings.
Step 4 -Cook the bratwurst and the onion in the reserved drippings over medium heat, crumbling the bratwurst, until the meat is no longer pink, about 5-7 minutes.
Step 5 -Add the garlic to the bratwurst mixture and cook until fragrant, about 1 minute.
Step 6 -Drain the excess grease from the skillet.
Step 7 -Stir the cream cheese, the beer, the mustard, and the pepper into the bratwurst mixture.
Step 8 -Bring the bratwurst mixture to a boil.
Step 9 -Reduce the heat to low and simmer the bratwurst mixture, uncovered, stirring occasionally, until it thickens, about 15-20 minutes.
Step 10 -Stir the bacon into the bratwurst mixture.
Step 11 -Spoon 1/4 cup of the bratwurst mixture onto the bottoms of the rolls.
Step 12 -Sprinkle the chips on top of the bratwurst mixture.
Step 13 -Replace the tops of the rolls and serve.
