Heat the oil in a large skillet set over medium to medium-high. Add the sausages and brown on all sides, about 5 minutes. (At this point, the sausages won’t entirely be cooked through.) Drain excess fat from the skillet. Pour in the juice and syrup and bring to a simmer. (Be mindful of splatters from the pan, or use a splatter screen, if you have one.) Simmer until the sausages are cooked through and the juice has reduced and formed a glaze around the sausages.