- 5 thick-sliced bacon strips, chopped
- 1 pound uncooked bratwurst links, casings removed
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 package (8 ounces) 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
- In a large 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. Add garlic; cook 1 minute longer. Drain.
- Stir in the cream cheese, beer, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally. Stir in bacon. Spoon 1/4 cup onto each roll; sprinkle with chips. Replace tops. Yield: 16 sliders.
Reviews for Touchdown Brat Sliders
"Made as directed. We live in Wisconsin and brats are a way of life. This one was just so-so."
"I used a pale ale and skipped the potato chips. They were a huge hit."
"My family absolutely loved this! I made it exactly by the recipe except I toated the slider buns on both sides. A definite hit ... even better the second time around!"
"Made these for Superbowl last night for our residents and they loved them, great recipe!!!"