here is some info on these 2 tasty dishes for you 2 philistines of the culinary world
A starter dish of haggis, black pudding and apple served with a whisky sauce in the Douglas Hotel in Dumfries & Galloway
you 2 would love that one
Where does haggis come from?
Although Robert Burns immortalised haggis in his humorous poem
Address to a Haggis, the origins of Scotland’s national dish can be traced much further back.
It is said that in days gone by hunters would mix offal, which couldn’t be preserved, with cereal – creating the first haggis. The first written mention of a haggis-type sausage comes from the ancient Greek playwright Aristophanes in 423 BC when he refers to one exploding.
Though the actual origin of the word ‘haggis’ remains a mystery, many people believe that it may have come from the Scots word ‘hag’ which means to chop or hew. The dish has Viking connections too, with strong similarities to the Swedish word ‘hagga’ and the Icelandic ‘hoggva’, both of which also mean to chop or hew. Haggis-type dishes can still be found in Scandinavia today
Black pudding
This article is about the traditional food made with pork blood.
A Scottish cooked breakfast, including black pudding, served with Scottish
square sausage,
baked beans,
mushrooms, and
fried bread.
A single
battered deep-fried chip shop black pudding (approx. 20 cm (7.9 in) long), sliced open.
Black pudding (
Swedish:
blodpudding,
Estonian:
verivorst) is a type of
blood sausage commonly eaten in
Britain,
Croatia,
Ireland,
Sweden,
Estonia and
Latvia. It is generally made from
pork blood and a relatively high proportion of
oatmeal. In the past it was occasionally flavoured with
pennyroyal, differing from continental European versions in its relatively limited range of ingredients and reliance on oatmeal and barley instead of onions to absorb the blood.
[1] It can be eaten cold, as it is cooked in production, but is often grilled, fried, baked or boiled in its skin.
In the United Kingdom,
[2] black pudding is considered a delicacy in the
Black Country and the
West Midlands,
Stornoway and the
North West, especially in
Lancashire, and sometimes in Greater Manchester (towns such as Bury), where it is traditionally boiled and served with
malt vinegar out of paper wrapping.
[3] The
Stornoway black pudding, made on the
Western Isles of
Scotland, has been granted
Protected Geographical Indicator of Origin status.
Black puddings are also served sliced and fried or grilled as part of a traditional
full breakfast in much of the UK and Ireland, a tradition that followed British and Irish emigrants around the world. Black pudding is now part of the local cuisine of the Canadian provinces of
Nova Scotia and
Newfoundland and Labrador.[
citation needed]
While "blood sausage" in English is understood in Britain, the term is applied only to foreign usage (e.g., in the story
The Name-Day by
Saki), or to similar blood-based sausages elsewhere in the world.
so as you see haggis is hunters food !!!!
Mr VD dont let the 
person persuade you to ruin what sounds an excellent recipe 
,.............. but you digest black sausage
.........just a small table spoon in some baking dish gravy , will rock ......
and nothing wrong with a some nice black pudding nestling among the bacon and eggs........
and being a top chef he is prone to sense of humour failures of interesting proportions 
