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Family legend has it that in the waning days of WW II, Anna and Wasyl Kramarczuk fled their Ukrainian village and threaded their way through the front lines to Austria, where sausage-making was a valued art. Half a century later, Orest Kramarczuk still sells sausages made according to his father's recipes, both in the butcher shop and in the attached cafeteria-style restaurant. Hard-pressed to choose between a grilled sausage (Polish, Ukrainian, bratwurst, Hungarian, or Italian, served on whole-wheat buns with big piles of chips and optional sauerkraut), varenyky (a.k.a. pierogies), or the sour and creamy meat-filled Szegdin goulash. Good thing they offer combination plates.