Grind the meats and suet all together using the coarse plate {the largest diameter for Kitchen Aid machines}.In a small bowl, mix together the salt, marjoram, ginger, and mace.Sprinkle seasoning mixture over the ground meat and suet and mix thoroughly. Cover and pop in the fridge for 30 minutes.Meanwhile, switch to the sausage maker attachment and load the soaked and well-rinsed casing onto the tube. I have found it's best to run some of the meat through before it comes out before tying off the casing to prevent air bubbles.Continue loading ground meat as the machine pumps out the spiced meat mixture. Work slowly to get a plump sausage, but careful so the casing does not burst.Continue until the casing is filled, tie off the end. If you have any leftover mixture you can assemble sausage patties.Twist the sausage in four-inch lengths. Refrigerate and use within two days or freeze.To cook: In a large cast iron skillet, place 4 bratwurst sausages with 1 TB rendered bacon fat, tallow or lard, and ¾ cup filtered water. The combination of water and fat allows you to slowly heat the bratwurst and cook evenly while crisping the edges. On my stove top I use the notch below medium heat. Once the water is evaporated and one side begins to get color, flip the brats and finish cooking.Remove from heat and serve with sauerkraut or horseradish {check the ingredients if using store-bought}... or both!