| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Swiss |
Sandwiches, Breakfast, Bagels |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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