Sprinkle the brown sugar evenly over the top of the sausage and apples. Try to cover as much of the surface as you can; this sugar will melt down into a dark, sticky caramel-like syrup.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the apples are very tender and the sausage is heated through and glazed. The apples should look soft and the liquid should be thick and syrupy.
Once cooked, gently toss the sausage and apples together in the slow cooker so everything is coated in the dark caramelized syrup, being careful not to mash the apples too much.
Taste and, if you like, sprinkle with a small pinch of salt to balance the sweetness (optional, not counted as an ingredient). Serve warm straight from the slow cooker, making sure each serving gets plenty of sausage, apples, and syrup.
Variations & Tips
For picky eaters, you can peel the apples so the texture is extra soft and familiar, and cut the sausage into bite-size half-moons instead of thick rounds. If your crew doesn’t love things too sweet, use 3/4 cup brown sugar instead of a full cup, or mix in a couple of tart apples like Granny Smith to balance out the flavor. For a slightly more spiced, cozy feel (very common in Amish-style kitchens), add a pinch of cinnamon or nutmeg on top of the brown sugar—this technically adds another ingredient, but it’s a nice option if your family enjoys warm spices. To stretch the meal for a bigger family, stir in a drained can of sliced potatoes during the last hour of cooking, or serve the sausage and apples over a big bowl of buttered noodles or rice. Leftovers reheat well in a skillet over medium heat until warmed through and a bit caramelized on the edges; they’re great tucked into a toasted bun for a quick sandwich or spooned over reheated mashed potatoes for an easy second-night dinner.
