Sausages with Puree of Prunes and Balsamic Vinegar

Heat 1/3 cup of butter in a pan, add 2 oz. of sugar, 2 oz of sultanas (dried white grapes) soaked in white wine or cognac, the juice of one fresh lemon and 12 oz of prunes peeled and sliced (you can also use pitted dried prunes, soaked in hot water and blended to a smooth consistency in a blender); heat the mixture over low heat for ten minutes. In another pan cook 14 oz of skinned sausages with half a glass of white wine. Mix the sausages with the puree of prunes and cook for another ten minutes; then pour two or three spoonfuls of Cavedoni Traditional Balsamic Vinegar of Modena and let it reduce over heat. Serve the dish with a mixed salad.