1 lb Bulk pork sausage
1 cn Sauerkraut, (14 oz), drained
2 ts Caraway seeds
2 tb Brown sugar
2 tb Spicy brown mustard
2    Rye bagels, toasted
1/4 c  Thousand island dressing
4    Swiss cheese slices

Form sausage into 4 patties. Fry patties in skillet over medium heat until
cooked & brown, about 5 minutes on each side. Drain on paper toweling. Heat
oven to 375 degrees F. Mix sauerkraut, caraway seeds, brown sugar & mustard
in small saucepan; heat until hot. Spread bagels with dressing, spoon half
the sauerkraut on bagels; top with sausage patties, remaining sauerkraut &
cheese. Wrap each bagel in aluminum foil. Bake 20 minutes. Unwrap; serve
hot.