In a medium saucepan, bring 4 cups of chicken broth to a rapid boil. Add the wild rice mix and a pinch of salt, then lower the heat to a simmer. Cover and let it cook for 25 minutes, or until the rice is tender and has absorbed most of the liquid.

While the rice is cooking, heat a skillet over medium heat. Add sliced almonds and toast them for about 5-6 minutes, stirring frequently until they turn golden brown. Remove them from the skillet and set aside.

In the same skillet, add a splash of olive oil and warm it over medium heat. Then, toss in the chopped onion, celery, and mushrooms, sautéing for 7-10 minutes until the vegetables are softened and fragrant.

Mix in minced garlic and sauté for an additional minute until fragrant. Then, add the pork sausage into the skillet, breaking it apart as it cooks for about 5-6 minutes, or until the sausage is browned.

In a large mixing bowl, combine the cooked wild rice, sausage and vegetable mixture, black pepper, cream of mushroom soup, and half of the toasted almonds. Stir everything gently until well blended.

Preheat your oven to 350°F (175°C). Transfer the casserole mixture to a greased medium baking dish, spreading it out evenly. Bake uncovered for 30-35 minutes or until the top is golden brown and the casserole reaches an internal temperature of 165°F.