Haggis. Homecooked? Or canned?
 

Ate some canned haggis last night. All the way from bonnie Scotland.

Thought it not bad at all, albeit partly pork and only partly sheep bits. About as good as Wolf(tm) brand canned chili anyway.

It's distinctly fatty, what with the suet content, so it works in a sort of Scottish fry-up if you want to go that route. The can gives microwaving directions, and for pan frying.

Ends up tasting, um, brownish and rather piquant with the liver content and the chopped onion, all cut with oats throughout. Needed rather more thyme than the maker put in -- I'd say about 1/2 tsp dried thyme extra per 15oz can. Rosemary? -- haven't tried that yet.

Looks like one path to good haggis is to make sure you're generous enough with your herbs and black pepper. Some folks on the foodie pages whip up some whisky sauce for it and the traditional sides too. Some potato dish at least, I'd say; it's hard to make turnips tasty.