Sausage is the secret to the oldest 'cue restaurant in state By Kitty Crider AMERICAN-STATESMAN STAFF Wednesday, May 30, 2007 ELGIN — Twice a week for 42 years, cotton gin owner Jimmy Sybert has made the 32-mile round trip from Taylor to Southside Market & Barbeque here for what he considers the best sausage around. "I used to order a yard of it," he says, extending his arms to a 36-inch length. Now, he has cut back to 18 inches or so of the juicy fresh beef sausage. But why drive to Elgin for lunch? Taylor is known for its...