I took a trip to Niagara-on-the-Lake recently, and there is a little store there that sells stuff imported from Scotland. In addition to kilts and candy, I found something I knew I had to try: canned Haggis.
It came out of the can looking and smelling just like dog food, right down to the slimy white stuff at the bottom of the can.
The can recommended heating it in the microwave for four minutes, so I did as the can directed. After heating, it was a bit less clumpy, and more appetizing looks-wise. Smell-wise, not so much.
I didn't have a sheep's stomach handy to stuff it in, so I had to go with a non-traditional haggis preparation: haggis on buttered toast, with cheese on top. I broiled it in the oven for a few minutes, until the bread was crispy and the cheese was melty.
I dug in, trying a bit of the hot haggis on its own first. It struck me as very salty, but not terrible. With the cheese and toast mellowing it out, it was actually quite good. The main ingredient is lamb heart, which tastes pretty much like any other lamb muscle.
I recommend trying it if you ever get a chance. After all, yer a long time deid.
P.S. This is the latest link to my blog. Apparently it translates to "sauces shoot because you also want one".