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.