1 bottle (8 oz) Catalina salad dressing
1 bottle (8 oz) Thousand Island dressing
1/2 cup brown sugar
1/2 cup pineapple juice
1/4 cup minced onion
Heat sausages in large skillet with 1 tablespoon oil. Transfer cooked smokies to slow cooker. Add remaining ingredients to skillet. Cook and stir over medium heat until sugar is dissolved. Pour over sausages. Heat on low for 1-2 hours. Serves 16.
