Toss the cream cheese into a glass bowl so it can start getting soft (or use homemade cream cheese).

Melt butter in a frying pan and add a few dashes of salt,  onion, and garlic.  Sauté until browned well.  Put these into the bowl. Next add sausage to the pan and cook ‘til browned.  (I keep this cooked in the freezer to toss into our breakfast eggs, so I just heated that back up in the pan.)  Add this to the bowl.  (Find pastured pork here.)

Here’s where it gets interesting.  Add a little bacon grease or ghee to the pan and fry the liver on both sides until it’s just brown in the middle.  I know this picture makes it look gross, but you can do it.  (Think of the money you might save on orthodontics…that’s what I’m shooting for, at least with our younger kids!)

In the meantime, start cleaning the seeds and stuff out of your jalapeños.  Be careful not to touch your eyes when you're doing this!!  (Trust me.)

This part will take some time but it’s worth it:  cut the liver up into SMALL pieces. As I did this I made sure to remove any small pieces of goobers that were grizzly or wouldn’t cut up well.  There weren’t many of these pieces, but I knew they would be found within moments by the kids if I didn’t get ‘em out.

Add the liver to your bowl.  I added only 1/4 cup of these liver pieces since it was our first go at this.  Next time I’ll add more.  I froze the rest of it and will be using it here and there as I sneak the liver into various meals.  (Thanks to Katie for these ideas.)

Now mix it all up good with a few more dashes of sea salt.

Stuff your jalapenos.  I had a couple cups or so of dip leftover which I served with crackers for the kids who don’t like spicy foods.  Sprinkle with shredded cheddar, bake at 350* until poppers are hot and cheese is golden.  About 12 minutes or so.