Prep : 15 minutes Cook : 1 hour Makes 16 servings
2 pounds fully cooked smoked sausage links
1 bottle (8 ounces) Catalina salad dressing
1 bottle (8 ounces) Russian salad dressing
1/2 cup packed brown suger
1/2 cup pineapple juice
Cut sausages diagonally into 1/2-inch slices , cook in skillet over medium heat until lightly browned . Transfer sausages to a 3-quart slow cooker ; discard drippings . Add dressing , sugar and juice to skillet ; cook over medium-low heat until sugar is dissolved . Pour over sausages . Heat on low for 1 to 2 hours or until heated through . Serve hot .
You will have no leftovers .
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