Haggis
While we are talking about Scotland, let’s take a quick look at Haggis, shall we? The national dish of Scotland as it is known is not for the squeamish. It includes the lungs, heart, and liver of a sheep minced and mixed with onion, suet, salt, pepper, and other spices. This mixture is then encased in a sheep’s stomach and boiled for several hours.
Apparently, these days it’s cooked in sausage casing instead of a sheep’s stomach. It is traditionally served with mashed potatoes and swede, also known as neeps, and tatties. Fans of the dish say that it tastes like a peppery meatloaf.