Place a deep pan over medium heat and let it get very hot.
Cut the sausages into thin slices, vertically (1-2 cm).
Add them to the pan along with 1 tablespoon olive oil.
Sauté for 3-4 minutes until golden on both sides.
When ready, remove from pan and set aside.
Place the same pan over medium heat and let it get very hot.
Lightly coat the meat with 1 tablespoon of olive oil and season with salt and pepper.
Add it to the pan without adding any more olive oil to the pan and sear until golden on all sides. Do not overcrowd or stir the meat too often in the pan or else the meat will boil instead of searing nicely.
Quarter the onions and separate the layers.
When the meat is ready, add the onions and sausages.
Add the balsamic vinegar and dark beer. Stir.
Add the honey, rosemary, bouillon cube and bay leaf.
Stir and cover pan with lid.
Lower heat and simmer for 1 hour.
When ready, serve with basmati rice and top with fresh rosemary and fresh oregano.