I think it needs less suet. Textural thing. Definitely more pepper. Deanne thinks grinding the organ meats rather than mincing them would make it smoother. The sauce was awful (too sweet).
I think the way to go is to cook the haggis in ramekins or loaf pans in a water bath on top of the stove. Then all you have to do is turn it out and slice it.
Next adventure: Haggis. It's not just for breakfast anymore!