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I seem many sausage recipes call for dextrose which i understand is basically corn sugar. Can I use corn syrup instead of dextrose? are they essentially the same thing except one is solid and the other is in liquid form. I know that corn syrup often has vanilla in it, but if that is not a big deal as far as flavor is concerned will the corn syrup work?

Dextrose is also known as glucose which can be found in Health Food Shops or as brewing sugar from home brew suppliers. True corn syrup is mostly dextrose so should be fine to use, just allow for the water content. Be wary of high fructose corn syrup, because that is essentially sugar split into it's two components glucose and fructose, in which case I suspect you may as well use sugar.

Dave