Ingredients

• 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

Instructions

1. 1 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.
2. 2 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 the bottom half of each roll; sprinkle with chips. Replace tops.