I've always thought it was the 'container' haggis is cooked in rather than the ingredients in the stuffing that makes it horrible. When we were in Scotland a few years ago, we were told in a restaurant that served it that the Dept. of Health had made them used only ground lamb when serving it to the public...no awful offal!! But, at private homes in the highlands, they still make the original version. SandyO CH #1146, Italian and of the moderate persuasion. We eat the outsides of things, not the insides.