Ingredients
- 2 rye bagels
- 260 gr bulk pork sausage
- 60 gr thousand island dressing
- 30 ml spicy brown mustard
- 28 gr brown sugar
- 6 gr caraway seeds
- 4 slices swiss cheese
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 190ºC . 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.
