Of course, why not, given that it's seasoned properly?
Is all this disgust because the stuffing has offal in it or because it's stuffed into a stomach?
Guys, in less privileged times you didn't waste any part of the animal. Plus, do any of you eat pork sausages? Now they mostly use some plastic, chemically produced compound , but it was, and still is, if you get organic sausages, intestine that forms the casing.
In fact, haggis seems to be sort of the Scottish version of Cima Ripieno, which is a favorite dish of Ligurians, a stereotypically frugal people. In the actual version of Genova, a veal or cow stomach was stuffed with a mixture of a lot of eggs, minced brains, heart, kidney, whatever, plus bits of tough meat, grated parmigiano and peas. It was then sort of poached in vegetable broth (carrot, celery, onion, garlic, parsley, maybe a tomato) Even in Italy people are starting to get squeamish so now some people use minced up tough bits of veal etc.
This is a young chef in a trattoria in Genova making a quasi modern version in that there's no offal in it.
At our eastern end of Liguria it's quite different, and, of course, better.
We mix the sauteed meat (ground veal but my mother also used some minced kidney, heart, liver) with bread that has been soaked in milk, grated cheese (mixed pecorino and parmigiano), garlic, eggs, salt, pepper, grated nutmeg, marjoram, and sometimes peas and then stuff it all into a veal stomach or breast, sew it up, and then roast it in the oven.
It winds up looking like this:
Don't knock it till you've tried it.
Oh, the poet laureate, singer/songwriter of Genova, Fabrizio deAndre loved it and included it in a dialect song he wrote and performed.