I make an apple sausage that I use in meatloaf. It's very similar to what you have barring a few exceptions. Here's what I'd do:
Skip the brown sugar and the coriander.
Use a little more cinnamon.
Swap out your Golden Delicious for Fuji's since we need sweetness now.
Add a Tbsp or two of salt and liberally pepper the pork.
Swap the cup of water for apple cider with a Tbsp or two of apple cider vinegar (bumps up the "appleness")
Take 4-6 Fuji or similar sweet red apple and quarter them. Use a pairing knife to cut off the skin and the core. Dice down into dime sized chunks or feed them to your meat grinder if you can get a chunky cut. As long as you don't lose juice you're good. Set a large skillet on medium-low to medium heat. Start some diced red bell peppers in butter. Once they just start to go soft add your apples. Stir that for a few minutes until the apples start to look wet and brown and then add diced onion. You want to keep this mixture working until your onions are clear and your peppers are super soft. Add butter if you have to keep the pan wet just don't let it pool up and fry stuff. Once it starts to get tight and sticks together or your apples begin to brown you're done.
Combine spices to cold pork and add apple/pepper mixture. Mix it in quickly so you don't cook the pork up. Once well combined cover it in plastic and leave it in the fridge for 24 hours to marry your flavors then stuff your sticks. I'd use apple or cherry to keep it mild since I made an effort on the filling but you run your smoker how you want.