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In a sauté pan over medium heat, pour enough vegetable oil to cover bottom of pan. Sweat shallot, lemongrass, chile, garlic, ginger, and onion; cool until onions are translucent, about 7 to 10 minutes.
Transfer to a blender with salt and soy, fish, and chile sauces; purée and cool.
Pour mixture into a large bowl with ground meat, mixing to combine.
Stuff hog casing with mixture, making 1 large coil of sausage.
In a saucepan over medium high flame, heat oil and sweat ginger, garlic, and shallots; cook until shallots are translucent, about 5 minutes.
Add remaining ingredients, bring to boil, decrease heat, and simmer 5 minutes. Keep warm.
In a combination oven set to steam, steam General Tso’s Chicken Sausage 5 minutes.
In a cast iron pan over high heat, sear the sausage.
Plate sausage and brush with Sauce. Finish with sesame and green onion.