For the sausage:

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon caraway seeds

3/4 cup dried pequin chilies

3/4 teaspoon sweet smoked paprika

1/2 tablespoon plus 1/4 teaspoon salt, divided

3/4 teaspoon ground black pepper

4 cloves garlic, minced

1/2 tablespoon extra-virgin olive oil

2 1/4 pounds ground lamb

For the white beans:

1 tablespoon extra-virgin olive oil

1/3 cup finely diced serrano ham

3 large cloves garlic, sliced

1 1/2 cups sliced yellow onions

1 bay leaf

1 1/2 tablespoons brandy

15-ounce can cannellini beans, drained

1 teaspoon fresh thyme leaves

1/4 cup coarsely chopped fresh flat-leaf parsley

1/4 teaspoon salt

1/4 teaspoon ground black pepper

8 thyme sprigs, to garnish

To make the sausage, in a small skillet over medium, toast the cumin and fennel seeds, stirring constantly, for 3 to 5 minutes, or until fragrant.

In a spice grinder or mortar, combine the cumin, fennel and caraway seeds, chilies, paprika, 1/2 tablespoon of salt and the pepper. Grind finely, about 45 to 60 seconds in an electric grinder. Transfer to a small bowl.

In a mortar, grind the garlic and remaining 1/4 teaspoon of salt to a paste. Add the garlic paste to the bowl of spices, then add the oil and mix well.

Line a baking sheet with parchment paper.

In a large bowl, combine the seasoning mixture and ground lamb. Portion the mixture into about eighteen 1/4-cup mounds, arranging them on the prepared baking sheet.

Shape each mound into a 41/2-inch-by-1-inch sausage. Refrigerate until ready to cook.

To prepare the beans, in a large saute pan over medium-high, heat the oil. Add the ham and saute until crispy and dark brown, 6 to 8 minutes. Transfer the ham to a plate and set aside.

Return the pan to medium heat, then add the garlic, onions and bay leaf. Cook until the onions begin to caramelize, about 12 minutes. Add the brandy and bring to a boil, stirring with a wooden spoon and scraping the bottom of the pan to deglaze.

Remove the bay leaf and stir in the beans, thyme leaves, parsley, salt and pepper. Cover and refrigerate the beans and ham for 4 to 6 hours to allow the flavors of the beans to blend. Bring the beans to room temperature before serving.

To cook the sausages, heat a grill to medium-high. Grill the links for 12 to 15 minutes.

To serve, spoon 1/2 cup of the beans onto each plate and sprinkle with 1 tablespoon of the serrano ham. Top with 4 of the grilled sausages and garnish with 2 thyme sprigs.

Start to finish: 5 hours (1 hour active)

Servings: 4

This recipe has been adapted from The Culinary Institute of America's Spain and the World Table (2008, DK Publishing)