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Heat oven to 400°F.
Heat large ovenproof skillet over medium high heat until hot. Add sausage and ½ tablespoon Momofuku Tingly Seasoned Salt and cook, pressing into skillet to break up large pieces until browned on all sides, approximately 10 minutes. Remove from skillet and drain on paper towels.
While sausage cooks, make cheese sauce. Melt butter in a small pot, then add flour whisking constantly until slightly darkened. Add milk and bring to a boil, whisking constantly until very thick. Stir in 1 cup of cheese and remove from heat.
Add shallots, Brussels sprouts, garlic, and ½ tablespoon Momofuku Tingly Seasoned Salt to skillet, stirring occasionally until lightly browned on all sides. Return sausage to the skillet and toss to combine.
Stir white miso or tamari, if desired, into cheese sauce and pour over Brussels sprouts. Sprinkle with remaining cheese and top with bread crumbs and an additional ½ tablespoon of Momofuku Tingly Seasoned Salt. (This can be done up to 24 hours ahead and kept in the refrigerator.)
When ready to serve, bake for 10 minutes until lightly browned and Brussels sprouts are tender. Finish under the broiler for 1–2 minutes to darken breadcrumbs. Serve immediately.