I would think it’s the Pear juice. The acid will destroy the casings.

This Can be from multiple things but the most common would be poor protein extraction. With the next most common being a lack of binder such as a carrot fiber, sure gel or corn syrup solids.
What was your Process and Ingredients?

How big of Batch? 3pts sounds high if it was only a 25lb batch.

That is a lot of Water was it pretty runny? We actually dont use any water in our summer sausage but that is a commercial operation. Jonathan should be able to lead you in the right direction but i would cut back on the water and add some carrot fiber binder.