To start, the Scotty Dog needs the right sausage to stand up to the spicy taste of the haggis. The standard pork frankfurter is all well and good for your standard hot dog but we need something beefy for this dog. For that reason I have gone for an all-beef frank (similar to the Vienna Beef sausages used so commonly for hot dogs in the States).
Next, choosing your haggis. For me this is easy - MacSween Haggis is the one that is most readily available to me in England, but it is also good quality. Plus, if you get one of the MacSween haggis shaped like the one I have used (in the picture above, then you can slice off the amount you require for this recipe and then wrap up the rest and put it back in the fridge. If you have never tried haggis, or your only experience of it was at a bad Burns' Night dinner, then you really need to give it a proper chance, and this recipe could be what makes you love it!
Right, we have both of the main ingredients, time to get them cooking. I tend to cook most sausages, including hot dogs, on my griddle pan as I like the griddle marking it leaves on the sausage.
P.S. Since you've got the whisky out, you may as well have a dram...