This is a typical Liverpool winter dish which fed the poor families of Liverpool for centuries, even to the present day. It lasts for days on end. The name came from the Scandinavian sailors who sailed to Liverpool, they called it Lobskaus, which eventually turned into scouse. Being from Liverpool myself I know that we all do it our own way, I make mine with what I can find in the fridge. But don't forget to add the pickled cabbage or beetroot on top of the scouse, it's not scouse without.
Scouse keeps at least 4 days in the fridge, and 4 to 6 weeks in the freezer.