Hoisin Sausage and Plum Kebabs

• 13 cup hoisin sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon chili paste
• 3 plums, pitted and cut into 8 slices each
• 5 green onions, quartered
• 16 ounces vegetarian sausages, cut into 4 chunks each
• 8 cups Baby Spinach

1. Whisk together hoisin, vinegar, soy sauce, sesame oil and chili paste in a saucepan; bring to a boil.
2. Remove from heat and transfer to a 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 the grill to medium.
5. Place kebabs on grill, close hood and cook 4 minutes.
6. Open hood, turn kebabs, close hood and cook for 4 mintues longer.
7. Transfer kebabs to a platter and brush with half of the 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, chili paste, green onions, vegetarian sausages, spinach

Taken from www.food.com/recipe/hoisin-sausage-and-plum-kebabs-315399 (may not work)