Preheat oven to 375°F. Bring a large pot of salted water to boil. Add broccoli and cook for 3 minutes until bright green and just tender. Drain well and set aside. Pat dry with paper towels to remove excess moisture - this prevents a watery casserole.

Heat a large skillet over medium-high heat. Add sliced smoked sausage and cook for 5-6 minutes, stirring occasionally, until edges are browned and crispy. Transfer to a plate and set aside.

Reduce heat to medium. In the same skillet, add cream cheese, heavy cream, garlic powder, onion powder, and black pepper. Stir constantly until cream cheese melts completely and mixture is smooth, about 3-4 minutes. Remove from heat and stir in 1.5 cups of the shredded cheddar until melted and glossy.

In a large bowl, combine cooked broccoli, browned sausage, and cheese sauce. Toss gently until everything is evenly coated. Transfer to a greased 9x13 inch baking dish and spread into an even layer.

Sprinkle remaining 1/2 cup cheddar over the top, then scatter pork rind crumbs evenly. Bake uncovered for 20-25 minutes until bubbling around the edges and the top is golden brown. Let rest for 5 minutes before serving.