The meat part of the haggis is usually a combination of sheep's heart, liver, and lungs, minced up and mixed with onion and oats. It's a bit like a burger, but instead of being made from ground beef, it's made from these organs. And just like how you might add cheese or bacon to your burger, the haggis gets a boost of flavor from spices and herbs.
But what really sets haggis apart is the way it's all held together. The oats and suete help to bind the mixture, kind of like how flour and egg help to hold a meatball together. And the sheep's stomach acts like a natural sausage casing, keeping everything contained and flavorful.
