You’d be forgiven if you thought haggis sounds, well, unappetizing. Scotland’s national dish is made of sheep offal (the heart, organ meat etc.) chopped finely with onion, oatmeal, spices, stock and suet, the hard white fat found around an animal’s kidneys. The mixture is then stuffed into a sheep’s stomach and steamed or boiled. Despite its lumpy oval shape, a sort of squished football, it’s technically a type of sausage. Or is it a pudding? It depends who you ask.