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.