There’s a foreigner who goes by the moniker ‘the sausage guy’ (really) who might be able to do a one-off haggis. I think he’s posted on here somewhere. I’m sure you can find him on Google too, but you’ll probably have to switch on safesearch . .
Scotch eggs, afaik, are not technically Scottish, but britshake in danshui do a nice one.
It’s alright for the first couple of spoonfuls. You’d have to be pretty hungry to eat any more after that. It’s kind of a peppery, slightly spicy taste. Like most food in Scotland it’s a bit shit.
A Belgian introduced chips to Scotland. In another reality they could be eating French fries and mussels, but instead they’re reduced to deep fried mars bars and chips. How do you guys sleep at night?
They make it themselves in the US without lungs. The Scots already appropriated it from the English, so I think it’s fair enough that Americans do the same.