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 beer. We recommend using Persistent One Pale Ale. The beer is well balanced and marries well with all of the other ingredients. For a slightly sweeter taste, use any of King’s Road’s more malt-forward beers like King’s Gold Lager, Revolutionary Red or Ice Scraper Pilsner. For a flavor that’s just a bit richer use darker beers like Black Musket Stout or Potter Street Porter.
Now, stir in in the cream cheese, 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.
Ingredients
Directions
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 beer. We recommend using Persistent One Pale Ale. The beer is well balanced and marries well with all of the other ingredients. For a slightly sweeter taste, use any of King’s Road’s more malt-forward beers like King’s Gold Lager, Revolutionary Red or Ice Scraper Pilsner. For a flavor that’s just a bit richer use darker beers like Black Musket Stout or Potter Street Porter.
Now, stir in in the cream cheese, 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.