Begin by placing the blended minced beef and pork into a large mixing bowl. Finely chop the onion until it is almost translucent, and grate the garlic cloves to release their fragrant oils—add these to the meat mixture. Stir in the chopped parsley, aromatic paprika, baking powder, dried breadcrumbs, water, crumbled vegetable stock cube (Vegeta), salt, and pepper. Using a hand mixer equipped with dough hooks, mix the ingredients thoroughly until the mixture is smooth and well combined. This step ensures the flavors meld perfectly and the texture is just right. Cover the bowl tightly with cling film and let the mixture rest chilled in the refrigerator for 1 to 2 hours—a crucial step that enhances the sausage’s flavor and helps the mixture firm up for shaping. Once rested, portion the meat mixture into 50-55 gram segments—about a quarter cup each. Shape these portions into elongated rolls roughly the thickness of your thumb and around 7 to 10 centimeters (3 to 4 inches) in length. This recipe typically yields around 18 sausages but can be doubled for larger crowds. Preheat a grill pan or barbecue to a high heat. Grill the cevapi for about 12 to 14 minutes, turning frequently to achieve an even, golden-brown char while ensuring they cook through completely. To monitor doneness, cut one sausage in half after the first round and adjust cooking times accordingly for the rest. Serve the cevapi hot, ideally with traditional accompaniments such as fresh flatbread, raw onions, and ajvar, or your favorite sides. Leftovers can be gently reheated in an oven preheated to 180°C (350°F) for around 10 minutes. Always test one sausage to confirm it is heated through before serving. For the best flavor, enjoy immediately off the grill!