To expand on this, dextrose and table sugar should not be used as a replacement for each other. When making a fermented sausage, the chemistry is of utmost importance. With a cured sausage, less of a difference, with a fresh sausage, even less. But having said that, if a recipe called for dextrose, even if a fresh sausage, there is probably a reason. If you can, don;t substitute. You can order and get dextrose in 2 days.