Undercream cooked in onion husks

20 servings
5 hours


1. Prepare the onion decoction: pour 1 liter of water into the pan, add salt, onion husks, bay leaves and peppercorns. Boil.

2. Rinse puzanina, be sure to dry, rub with salt - 1 tbsp - pepper with ground pepper, pepper with garlic wedges and roll up, pull down with threads or twine.

3. Lower into an onion decoction, bring to a boil, then reduce the heat and simmer for an hour and a half. Leave until cool in solution.

4. When the roll is warm, get it out and place it under the press until completely cooled - you can put it in a cool place, on the balcony, for example.

5. After cooling completely, the roll can be grated with crushed garlic (if desired, if you like fresh garlic and it is appropriate), wrapped in parchment and stored in the refrigerator as much as possible!