It's hard to get haggis really wrong. It's basically random organs, eyelids, and arseholes, all minced up, with some starch and other stuff. Add a spice mix that invariably ends up just tasting of salt and black or white pepper, and away you go. Boil it for decades, and serve a bit of the slop with some tatties and neeps.

For all that it sounds quite unappealing, I'm very partial to haggis (and other things made from the bits that usually get chucked away/poured down the plughole, like black pudding - primary ingredient: blood) and will very often have it if available. It's often on the breakfast menu, in the place where black pudding would be in England, and white pudding in Ireland.

I have been to plenty of Burns Nights events both native Scots and elsewhere, and piping the haggis in is unusual at best. At these events food always plays a minor role because it's really all about the whisky.

As you note, your chance of actually getting Scottish haggis from Scotland is effectively zero, so you're probably going to have to chat up a sheep farmer or slaughterhouse to see if you can get the requisite bits.

In Scotland (and the rest of the UK and Ireland, tbh) you just buy it in the supermarket. It's next to the sausages.