3 tablespoons olive oil, divided
2 ounces fresh ginger root, crushed (about 1 1/4 cups)
3 kaffir limes, halved
1 cup fresh scallions, peeled
1 small speckled green onion, sliced into 1/3-inch slices
10 Chinese sausage links
1/4 teaspoon salt, divided
2 tablespoons sesame seeds
2 tablespoons sugar
2 tablespoons rice wine vinegar
1 (16 ounce) can sliced cooked broccoli
1/4 cup shredded Swiss cheese
Heat oil in a large saucepan; place ginger and garlic in oil. Stir constantly, stirring constantly, until ginger and garlic are well coated with oil.
Heat the olive oil in a large saucepan over medium-low heat. Add ginger and garlic; stirring constantly, bring pan to a boil. Remove from heat, and stir in kaffir lime slices, scallions, green onions, Chinese sausage, salt, sugar, and vinegar. Bring mixture to a boil, a half-degree or so warmer, and mix well.
After simmering mixture until cool, stir it into the oil mixture slowly, until reduced by half initial amount. Return mixture to a rolling boil, adding 1/4 cup lemon juice to each addition, stirring constantly. Finally, slowly add broccoli and mix well. Stirring constantly, return mixture into a blender, masking of blender with water, and pouring into greased 12- or 8x8x2-inch baking pan. Cover pan with towel to prevent browning. Add remaining 1/4 cup lemon juice to reduce by a half. Batter to nearly 1/2 inch thick.
Bake at 400 degrees F for 10 minutes in the preheated oven, or until golden brown. Drain onto a wire rack. Invert onto serving plates, and drizzle with remaining 1/4 cup lemon juice. Refrigerate 4 hours before serving.