$10 for $20 Worth of All-Natural, Low-Fat, MSG- and Nitrate-Free Brats and Sausages at T-Bones Natural Meats

O'Fallon

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In a Nutshell

Fresh-made, low-fat sausages—including several types of brats—in natural casings from free-range, natural pork with no nitrates and no MSG

The Fine Print

Expires 90 days after purchase. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per visit. Must use promotional value in 1 visit. Not valid toward sale items. Valid only for select items. Valid starting 3/1/13. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Free-range pigs are notoriously healthier and happier, feeling free to roam their land eating as they please and giving keynote speeches at motivational seminars. Live the good life with this Groupon.

$10 for $20 Worth of Bratwursts and Sausages

All sausages are made from all-natural, low-fat pork with no MSG or nitrates. Sausages range $7.99–$8.99 per pound and include options such as the polynesian brat with chunks of pineapple ($8.99/pound), smoked-apple sausage ($7.99/pound), andouille ($7.99/pound), and beer brats ($7.99/pound) for backyard barbecues.

T-Bones Natural Meats

When Terry Yake found his way off his family's farm to pursue a career as a professional hockey player, he didn't dream that it would lead him back. During his time with the St. Louis Blues, Terry would return from every trip back home to Manitoba, Canada, with a care package under his arm, packed with the farm's fresh, free-range beef. His teammates got a taste at a backyard barbecue and began clamoring for more beef like a carnivorous pack of parrots. When Terry returned to the St. Louis area, so did the demand for his family's meat. He began running a bare-bones operation out of his garage, which eventually grew into a retail outlet that allows Terry to share the fruit of his family's labor with the community he now, happily, calls home.

All of T-Bones Natural Meats's beef comes from cows that graze freely, without the effects of hormones, steroids, or antibiotics. The same can be said for the free-range poultry, pork, and bison that the team procures from area farms. The animals eat what they would in nature, which Terry believes results in a better taste, a better conscience, and better nutrition—as studies have shown. Their sausages are made from pigs that have been raised equally kindly; the meat is wrapped in natural casings with all-natural add-ons, such as fresh mushrooms, just-chopped apples, and pure maple syrup. All the meat is flash-frozen, a more eco-friendly way of salting it and storing it in an ice palace.

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