People are flooding to social media in horror over a video revealing just how haggis is actually made.

Haggis isn't for the faint-hearted anyway. If you see a description of animal entrails or internal organs on a restaurant menu, you have to admit, no matter how much of a meat-eater you are, it doesn't seem like the most appetising thing to add to your order.

Although, don't hate before you try, because as someone who has dared take a taste of the savoury pudding - and patted themselves on the back as if they'd just completed an I'm A Celeb bush-tucker trial after doing so - I have to admit it's quite yummy (sorry vegans).

However, once you've seen how it's made, any ounce of bravery you had to give it a nibble may ebb away completely. Warning: Vegans, turn back immediately. And haggis fans, once you see this video, there's no going back, you may never be able to face ordering the Scottish staple again.

BBC Good Food

Channel 4's Food Unwrapped delves into the making of haggis in season six episode 19.

In a video uploaded to YouTube, one of the series' many presenters, Matt Tebbutt, heads to Perthshire, Scotland to visit the world's largest haggis producer.

The first thing to do in the production of the savoury pudding is to assemble the ingredients: lamb windpipe, lamb lungs, the heart of an ox and some liver.

The organs are then whacked into the 'mother of all mincers' before oatmeal, barley, onions and herbs are mixed in too before the meaty mixture is 'piped into the casings'.

Channel 4

Tebbutt explains 'most haggis' is cooked 'in synthetic skins,' but luckily for the presenter, he gets to try his hand at doing it the old fashioned way, stuffing the meat mixture into the small intestine of an ox.

After being stapled into sections, the haggis is then sent off to cook for between two and two-and-a-half hours in a chamber of water at around 90 degrees.

And there you have it, a globule of animal insides ready to heat up and serve as part of a traditional Scottish Burns Night meal.

Channel 4

It's fair to say viewers have been left pretty flabbergasted by the revelation as to how the savoury pudding is made.

One YouTube user said: "I THINK THAT GUY DESERVES A MEDAL."

"You’re a brave man Matt! It really does make sense. There are lots of really old English recipes where they stuff icky bits into icky tubes," another commented.

A Twitter user wrote: "Just found out how haggis is made i feel like crying rn."

And a fourth person resolved: "#ThingsYouShouldNeverThinkAbout how haggis is made."

Channel 4

However, some die-hard haggis fans couldn't give two hoots about how it's made and have resolved to continue munching on the intestine and other innards anyway.

One user said: "Well, that explains why I LOVE Haggis! I'm a Norfolk girl, but I shall always remember tasting Haggis in Edinburgh, along with Neeps and Tatties! Pure gold!"

"So good! Try it once and you'll be hooked," a second said.

And a final viewer of the Food Unwrapped episode who hasn't even tasted it before resolved: "I would love to try it!"