For anyone interested in the aforementioned haggis balls here's what you do,

pre cook your haggis, then with a small scoop or hands form the haggis into whatever sized balls you like. I generally shoot for golf ball sized ones and once they are ready set aside while you make the batter

Make a pancake batter consistency batter using flour, salt and pepper, a little cayanne, touch of baking powder, and half a pint ( or depending on how thick you like the batter maybe more ) of your favouite brew. I often use Guiness.

Run the balls through some flour, then into the batter, then into a deep fryer until golden brown and serve with a whiskey cream sauce comprised of heavy cream, whiskey, and honey.