Cut sausages diagonally into 1/2-in. slices; cook in a skillet over medium heat until lightly browned. Transfer sausages to a 3-qt. slow cooker; discard drippings.
Add dressings, brown sugar and juice to skillet; cook and stir over medium-low heat until sugar is dissolved. Pour over sausages. Cover and cook on low for 1-2 hours or until heated through. If desired, sprinkle with green onions.
Simmered Smoked Links: Omit dressings and pineapple juice. Increase brown sugar to 1 cup; add 1/2 cup ketchup and 1/4 cup prepared horseradish. Cook as directed.
<b>Editor's Note:</b> French salad dressing may be substituted for one or both dressings.