liverwurst is closest, really. Liver is the primary meat ingredient. However, there is practically no "liver taste" to it. Scottish chip shops commonly serve haggis sausage among the usual other items. The English are (or were) as surprised to find it in a chip shop as they would be to find fried curry there. I found the trad haggis a nasty, mushy concoction - much like neaps.

BUT, fried haggis (same ingredients but in a sausage or a salami-size skin) was excellent and could be used in any dish you might have with sauteed meat at all. Eggs, sandwich, etc. I've said it before, but there are still people who fondly remember my spaghetti with haggis sauce. Excellent!