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I have a recipe for corn syrup solids, however, when I checked on the internet what it is, it said that it is not suitable for diabetics or people with corn allergies. I would imagine that dextrose would be the same of diabetics.
Could I substitute corn syrup solids of something else?

I'm not diabetic, but it seems to me that it would depend on how and why the corn syrup solids are in the sausage. If the corn syrup solids are in a fermented sausage recipe, then they will almost certainly be intended as food for the bacteria in the fermentation, and will be consumed by the bacteria and turned into lactic acid by the time the fermentation is complete. If this is the case, then the residual solids, if any, would have minimal effect on a diabetic (assuming a normal serving). I would avoid adding corn syrup solids, myself, if the sausage is not fermented and the purpose of the corn syrup solids is to sweeten the mixture.

It is for fermented sausage. Anyway I live in mexico and I dont think anyone has a corn allergies!