Hoisin Sausage and Plum Kebabs

• 13 cup hoisin sauce
• 2 Tbs. rice wine vinegar
• 1 Tbs. low-sodium soy sauce
• 2 1/2 tsp. toasted sesame oil
• 1 tsp. chile paste, such as sambal oelek
• 3 firm, ripe plums, each pitted and cut into 8 slices
• 5 green onions, each cut into 4 batons
• 4 4-oz. soy sausages, each cut into 4 chunks
• 8 cups baby spinach leaves

1. Whisk together hoisin sauce, vinegar, soy sauce, sesame oil, and chile paste in saucepan; bring to a boil.
2. Remove from heat, and transfer to small bowl.
3. Thread each of 4 skewers with 6 plum slices, 5 green onion batons, and 4 sausage chunks.
4. Oil grill grates, and preheat grill to medium.
5. Place kebabs on grill, close hood, and cook 4 minutes.
6. Turn, close hood again, and cook 4 minutes more, or until plums are tender.
7. Transfer kebabs to platter, and brush with half of hoisin mixture.
8. Divide spinach among 4 serving plates.
9. Top with kebabs, and drizzle with remaining hoisin mixture.

hoisin sauce, rice wine vinegar, soy sauce, sesame oil, chile paste, firm, green onions, soy sausages, baby spinach leaves

Taken from www.vegetariantimes.com/recipe/hoisin-sausage-and-plum-kebabs/ (may not work)