Cut sausages diagonally into 1/2-inch slices.

Cook sausage slices in a skillet over medium heat until lightly browned.

Transfer browned sausages to a 3-quart slow cooker.

Discard any drippings from the skillet.

In the same skillet, add Catalina salad dressing, Russian salad dressing, brown sugar, and pineapple juice.

Cook and stir the sauce over medium-low heat until the brown sugar is completely dissolved.

Pour the sauce over the sausages in the slow cooker.

Cover the slow cooker.

Cook on low heat for 1-2 hours, or until the sausages are heated through.

Sprinkle with sliced green onions, if desired, before serving.