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Meat-based food products are at risk for other meat mixtures that are difficult to detect with the naked eye. The advancement of molecular technology offers the convenience of detecting contaminants in food products. The purpose of this study was to detect pork contamination in beef sausage from several markets in Yogyakarta City using PCR and sequencing, and knowing effectiveness and sensitivity primers. The study using 6 primers, consisting of 2 universal mammals and 4 specific pigs. Samples used were 9 sausages. Seven samples from Yogyakarta, 2 samples from Thailand. Positive samples of mammalian DNA with universal primary mammals namely P195 and CB by 100 % and 0 %. CB primers amplify mammalian DNA in all samples with no specificity. Percentage of pig DNA with P14, PPA6, PPA8 and pork specific primers were 88.89 %, 22.22 %, 22.22 % and 22.22 % respectively. PPA6, PPA8, and pork amplify pig DNA are not specific, whereas P14 is specific, which tested for sensitivity. Positive pig sample was made by varying concentrations of 1, 2, 5, 10, 15, 20, 25, and 100 %. P14 can detecting up to 1 %. Positive pig sample were taken for sequencing. Sequencing shows Sus scrofa was detected.