Preparation and Mixing: In a large bowl, mix the ground beef and ground pork until well incorporated. Add the garlic paste, salt, black pepper, baking soda, and sweet paprika to the meat. Slowly pour in the cold sparkling water while kneading the meat by hand for at least 5 minutes to create a smooth, springy texture. Cover the mixture and refrigerate for at least 4 hours (overnight is best) to allow the flavors to meld. Roll the meat into small, finger-sized sausages about 3 inches long and 1 inch thick.

Grilling Instructions (Authentic Method) Heat the grill to medium-high heat and lightly oil the grates. Place the sausages on the grill and cook for 10–12 minutes. Turn the cevapi frequently to ensure even browning and a smoky charred exterior. Remove once the internal temperature reaches 160°F and the meat is firm.

Air Fryer Instructions (Quick Method) Set the air fryer to 375°F. Place the sausages in a single layer in the basket, leaving space between each one for airflow. Air fry for 10–12 minutes. Shake the basket halfway through the cooking time to ensure they brown on all sides.

Pan Frying Instructions (Stovetop Method): Add a small amount of oil to a large skillet over medium heat. Place the sausages in the pan, being careful not to crowd them. Cook for 10–15 minutes, rolling them frequently to brown all sides evenly. Ensure they are cooked through and have a nice crust before removing from the heat.