As said before, just because you've eaten "haggis" doesn't mean you've eaten haggis. I happen to like haggis. And I like lamb, beef liver, chicken liver, and other types of meat that some do not. I also like collard greens and rudagaba.

But I don't like every bite of haggis I've ever had any more than I like every "kilt" I've ever seen. Putting something on a bag or skin and calling it haggis is like sewing some bright, cheap material together and calling it a kilt.

I suspect that the only way the canned stuff can be (forgive me) stomached is by doing a lot of extra work. I think Pour1Malt has the right idea, though I've not tried it yet.

I make my own haggis, and I think it avoids the pitfalls mentioned above. Last year, the guys who "tried" it, often came back for seconds, and the shepherd's pie was only eaten by a couple of guys after they ate a healthy portion of haggis. (Our rather large haggs was all gone, so if you were still young enough to eat another meal, it was shepherd's pie of nothing.)

BTW, the stomach adds little or nothing to the flavor of the haggis any more than the intestine it's stuffed in adds flavor to the sausage you fry up for breakfast. I use a Reynolds boiling bag available in any grocery store, and it does fine, looks good, and serves the purpose.



Looks like that was one big sheep with that size stomach!

The point of all this is that haggis is really good is properly made and served, but everyone will not like it. I don't particularly care for strawberries, but most folks do. So there you are.