Haggis

Half of food disgust is disgust at the description of the food.

In Scotland haggis sits in any supermarket and costs little; outside, look for a British shop or a butcher who makes his own. The homemade version is simpler than it sounds: boil the offal, chop it, mix with oatmeal, onion, suet and a lot of black pepper, pack it into a casing and steam it for an hour. Don't invent a side: neeps and tatties, swede mash and potato mash, in separate mounds. Cut the casing crosswise and let the filling spill out on its own — that's how it's served. The taste is mild and peppery, closer to a crumbly pate than to anything frightening, and calmer than the description. Whisky alongside fits, but pour it into a glass, not onto the plate.

What would you refuse to try if someone read you the ingredients first?