The Macsweens brand is the Haggis of choice, but most brands share the following ingredients in common: the sheep’s “pluck” (heart, liver, and lungs), suet, spices, salt, and some form of oatmeal, all boiled up in a sheep’s stomach; though I reckon that most of the Haggis’s you buy at the supermarket have an artificial casing.
And then there’s the million dollar question of how to cook the thing. I favour wrapping it up in tin foil, and roasting it in the oven, though some aficionados like to simmer theirs in boiling water. Eating it is simplicity itself: slice open the casing with a knife, and spoon out the moist, peppery meat onto you plate. It works beautifully with a peaty Single Malt such as Laphroaig, which reminds me of the tangy brown coloured water which comes out of Hebridean taps, straight from the loch.
And a word of advice for those poor souls who might be tempted to try the vegetarian version. Don’t.