Title: Reuben's juicy relative
 Categories: Sandwiches, Breakfast, Bagels
      Yield: 4 Servings
 
      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.