Slice the pink sausage into 1 cm thick pieces.

Use a flower-shaped cutter to create flower designs from the sausage slices.

Finely chop the leftover sausage pieces and zucchini. Mix them with 1 egg and a pinch of salt.

Beat the remaining 4 eggs with a pinch of salt.

Heat 2 tbsp of cooking oil in a pan over low heat. Coat the back of each sausage flower with egg mixture and place them in the pan. Add a small spoonful of the zucchini-sausage mixture into the center of each flower.

Skewer the leftover flower-shaped sausages, coat them with egg mixture, and cook them in the pan.

Flip the flowers carefully and cook until golden brown.

Mix any remaining egg mixture with the zucchini-sausage filling and make an egg roll.