Last month we traveled in Scotland. It is part of my commitment to travel that I try the local food. I had set off with the intention of trying the Scottish national dish of Haggis. My intentions were the best but when faced with reality, I fell through.
I know that it must be edible. It was on every menu. Haggis, Neeps, and Tatties, it sounds like something from Harry Potter books. Now that I think of it, I believe J. K. Rowling is a Scot or at least she lived there.
I figured it was a sort of sausage, and I guess it is but I made the mistake of looking it up. According to Wikopedia, Haggis is made of,

sheep’s ‘pluck’ (heart, liver, and lungs) chopped together with onion, oatmeal, suet (that’s fat) spices, and salt. It’s mixed with stock, and traditionally simmered in the animal’s stomach for three hours.

A little too much information.
Neeps are turnips and tatties, as one might guess, are potatoes. Both foods that I like. Most menus also offered Chicken Breast stuffed with Haggis. I skipped that too but did have some excellent lamb and fish.
Now that I’m home and didn’t take the opportunity to try Haggis, I’m thinking of all the sausages I did eat there. Bangers and Mash (sausages and mashed potatoes) are something I always eat in the UK as well as all those Traditional Scottish (artery clogging) breakfasts with sausages, eggs, bacon, fried bread, and for health, half of a grilled tomato. I’m guessing that if I saw the list of ingredients in those sausages, I’d not relish them so much either.
Oh well, Haggis is something to look forward to if I’m ever in Scotland again.