Ingredients
5 thick-sliced bacon strips, chopped1 pound uncooked bratwurst links, casings removed1 large onion, finely chopped2 garlic cloves, minced1 package (8 ounces) cream cheese, cubed1 cup dark beer or nonalcoholic beer1 tablespoon Dijon mustard1/4 teaspoon pepper16 dinner rolls, split and toasted2 cups cheddar and sour cream potato chips, crushed
Preparation
In a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Cook bratwurst and onion in drippings over medium heat until meat is no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain well.
Stir in the cream cheese, beer, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally. Stir in bacon. Spoon 1/4 cup onto each roll; sprinkle with chips. Replace tops.
