Cut Polk's Smoked Sausage into ¾ inch pieces. Sauté sausage pieces, onion and green bell pepper in butter for five minutes. Combine pineapple, cornstarch, ginger, vinegar, soy sauce and apricot preserves. Stir slowly and cook over low heat until the sauce thickens. Boil rice in a pot until soft. Pour sweet and sour sausage over the rice and enjoy.