Sausage, red onion, carrot and green beans in a satay sauce made from coconut milk, peanut butter, soy sauce, sweet chilli and brown sugar. An easy, affordable midweek meal.

My midweek, go-to meals have to tick three boxes; quick to prepare, affordable and kid-friendly. This Satay Sausage Rice Bowl ticks all the boxes. The satay sauce is the perfect blend of sweet, salty and creamy which gives the vegetables and sausages a lovely flavour. Any type of sausages can be used in this recipe, I used pork as that's what I had to hand.
For some more inspiring sausages meals, check out my ever-popular Curried Sausages or my Sausage Toad In The Hole!
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Ingredient notes:

- Sausages: The main protein, adding hearty flavour and texture. Using good-quality pork, beef or chicken sausages makes a big difference.
- Peanut butter: The hero of the satay sauce, peanut butter creates a creamy, nutty base that balances beautifully with the savoury and sweet elements of the sauce.
- Coconut milk: Adds richness and a smooth, velvety texture to the sauce, helping all the flavours blend together perfectly.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cook the rice according to packet instructions, then set aside and keep warm. Remove the sausage meat from the casings and roll into small balls. Place a large frying pan over medium heat, add the oil and cook the sausage balls for 5 minutes, turning regularly until browned on all sides.


Add the sliced red onion and a splash of water then cook for a further 3 minutes until softened. Stir in the crushed garlic. Make a gap in the centre of the pan and add the coconut milk, peanut butter, brown sugar, sweet chilli sauce and soy sauce. Stir everything together until well combined


Add the water, carrots and green beans. Stir to combine and simmer on low for 5-10 minutes until the sauce starts to thicken up.


Once the vegetables are tender and the sausage balls are cooked through, serve over the hot rice, topped with fresh coriander and a squeeze of lime juice.

Recipe FAQs:
Yes! Chicken or even vegetarian sausages work well. Just make sure they are browned and cooked through before adding the sauce.
Smooth peanut butter blends easily into the sauce, but crunchy peanut butter can add a bit of texture if you prefer.
You can swap in capsicum, broccoli, snow peas, or baby corn - any quick-cooking vegetables will work well.
Storage:
Store any leftovers satay sausages in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop until piping hot.
This meal can also be frozen. After cooking, allow to cool completely before placing in an airtight container and freezing for up to three months. Thaw overnight in the fridge before reheating. If required, add a splash of coconut milk or water to keep the sauce silky.
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Satay Sausage Rice Bowls
Sausage pieces, red onion, carrot and green beans served in a satay sauce made from coconut milk peanut butter, soy sauce, sweet chilli and brown sugar. Serve on rice.
Ingredients
- 1 ½ cups white rice
- 400g pork or beef sausages
- 2 tsp oil
- 1 red onion, sliced
- 2 garlic clove, crushed
- 400ml coconut milk
- 3 Tbsp peanut butter
- 1 tsp brown sugar
- 2 tbsp sweet chilli sauce
- 3 tbsp soy sauce
- ½ cup water
- 1 carrot, peeled and sliced
- 100g green beans, chopped
To serve
- Fresh coriander (optional)
- ½ lime, cut into wedges
Instructions
- Cook the rice according to packet instructions, then set aside and keep warm.
- Remove the sausage meat from the casings and roll into small balls. Place a large frying pan over medium heat, add the oil and cook the sausage balls for 5 minutes, turning regularly until browned on all sides.
- Add the sliced red onion and a splash of water then cook for a further 3 minutes until softened. Stir in the crushed garlic.
- Make a gap in the centre of the pan and add the coconut milk, peanut butter, brown sugar, sweet chilli sauce and soy sauce. Stir everything together until well combined.
- Add the water, carrots and green beans. Stir to combine and simmer on low for 5-10 minutes until the sauce starts to thicken up.
- Once the vegetables are tender and the sausage balls are cooked through, serve over the hot rice, topped with fresh coriander and a squeeze of lime juice.
Notes
- Any type of sausages can be used in this meal.
- Free free to swap the green beans for your favourite green vegetables like broccoli, courgette or spinach.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 729Total Fat: 50gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 104mgSodium: 953mgCarbohydrates: 35gFiber: 3gSugar: 9gProtein: 38g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya










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