Caithigí siar é!
http://eatocracy.cnn.com/2011/01/25/breakfast-buffet-145/?hpt=Sbin
Have yez mentioned it to Ireland yet?
I prefer Mexican-Irish coffee with vodka.
IGTF is spreading the word. 
Redwolf
Bad Planning making it for Burns’ Night. 
It’s an alternative celebration for those of us who prefer our coffee strong, our whiskey with an “e” and our haggis…well…no haggis, thank you.
Redwolf
I don’t think even Burning the haggis will improve it’s flavour.
Oh, c’mon. Haggis rocks, and you know it.
Venison haggis ain’t so bad if ya skip the suet. The suet revisits fer days. I get reflux just thinking about it.
Gag. I tried it once (and didn’t even know what it was at the time, so had no preconceived notions), and the taste was so horrible I had to run off behind the food stall and empty my poor stomach of all that remained of my breakfast.
Redwolf
Another Irish Coffee origin story. http://flyingboatmuseum.com/irishcoffee.html
Poor Red! Hmmm. There must be haggis, and then haggis. Or else…I have all the gustatory sensitivity of a crab.
Well the Lowlander sheep stuff isn’t worth the bother. The good stuff with venison is really nothing more than a Scottish hot dish cooked in stomach without veggies, I leave the lights out too.
Obviously the whole topic is subjective from start to finish. Never had the venison version (I almost wrote “ersatz” 
), and despite my worries I found myself pleasantly delighted with the 1st serving of haggis I ever had - wherever it was from - and the ones I ever had thereafter - wherever they were from - as well. Call it pure dumb luck, or call me barbaric.
How about that Irish Coffee, eh?
Ewe can say what ya want but I find eating sheep to be barbaric, wools’ too valuable, lambies on the other hand… Venison haggis is the original, haggis was a hunter’s dish made in a bothy after the hunt.
Yeah, when pinching the landlord’s sheep wasn’t a good idea.
Haggis pre-dates sheep in the highlands. They only started using sheep when all the haggis were killed off, poor little mites.
Oh, sort of like yer “crab legs” that are really just ingeniously processed pollock and such.
(I keep bringing up crabs today, not just in this thread but elsewhere too. Yet oddly, I’m not feeling particularly crabby myself. What is that?)
We only have obscure hysterical texts to tell us how real haggis tasted. I’m betting that real haggis, before extinction, tasted like red deer.