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.
