Twice for me as well, and I confess I rather liked it. Both times it was at an elaborate Scottish dinner, and was preceded my a rather extensive tasting of single malts, so I'm sure that made me somewhat more receptive to... well, anything. I wouldn't care to make a meal of it, but as a first course (followed by Scottish salmon, Scottish lamb, and plenty of Bordeaux), it was enjoyable.
The haggis was, of course, "piped in," that is, presented to the accompanyment of screeching bagpipes, and cut with a sabre as I recall. The presentation was more dramatic than the taste which was, truth to tell, rather bland, but pleasant. The closest approximation I can come up with is 50% paté, 30% finely ground chicken breast, and 20% oatmeal. It coulda used a squirt of Tabasco.
Make mine Danone H.P. Sauce. If I want to go hot, I might go with El Yucateco Salsa Picante de Kutbil-ik, but it's best not to overpower the flavors of the haggis.
Correctin' your grammar, laddie: It cou'd hae a wee bit o' Tabasco.