Preheat the oven: It's important to preheat the oven to 350°F before starting to make the dish. This ensures that the oven is hot enough to cook the hashbrown mixture thoroughly.

Grease the baking pan: Lightly grease a 9″ x 13″ baking pan with cooking spray or butter. This will prevent the hashbrown mixture from sticking to the pan during baking.

Combine the ingredients: In a large mixing bowl, combine the hashbrowns, cream of mushroom soup, and sour cream. Mix everything together until fully combined.

Add the sausage and cheese: Fold in the chopped Black Forest Sausage links and 2 cups of shredded cheese into the hashbrown mixture. Season with sea salt and pepper to taste.

Bake the hashbrown mixture: Pour the mixture into the prepared baking pan and bake uncovered in the oven for 22-25 minutes. The hashbrown mixture should be golden brown on top and fully cooked through.

Add the remaining cheese and sausage: Remove the pan from the oven and top the hashbrown mixture with the remaining 1 cup of shredded cheese and the 2 sliced Black Forest Sausage links. Return the pan to the oven and bake for another 15 minutes until the cheese has fully melted and the sausage is browned.

Cool and serve: Remove the pan from the oven and let it cool for a few minutes before serving. This will allow the dish to set and make it easier to serve. Cut into squares and serve with your favorite toppings, such as chopped fresh herbs, sliced jalapenos, or sour cream.